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Bibliographic record number: 423210

Journal

Authors: Kovačević Ganić, Karin; Ćurko, Natka; Kosić, Urška; Komes, Draženka; Gracin, Leo
Title: Determination of Biogenic amines in red Croatian Wines
Source: Final papers of 32nd world congress of vine and wine / Kubanović, Veronika (ed). - Zagreb : Ministry of Agricultural, Fisheries and Rural Development , 2009. (ISBN: 978-953-6718-12-2).
Meeting: 32nd world congress of vine and wine
Location and date: Zagreb, Hrvatska, 28.06.2009.-03.07.2009.
Keywords: Biogenic amines; OPA; Red Croatian wine
Abstract:
High concentration of biogenic amines can cause undesirable physiological effects in sensitive humans, especially when alcohol and acetaldehyde are present. Histamine is known to cause headaches, low blood pressure, heart palpitations, edema and other symptoms. Tyramine and phenylethylamine can produce hypertension through the release of noradrenaline and norephedrine, respectively, which are vasoconstrictors. Putrescine and cadaverine, although not toxic themselves, aggravate the adverse effects of histamine, tyramine and phenylethylamine, as they interfere with the enzymes that metabolize them. The study of biogenic amines in wine is also important because of the possible relationship between high amine content and unsanitary conditions during the wine making procedures. The aim of this work was to investigate profile and levels of biogenic amines in ten commercial red Croatian wines from several wine regions (Istria, Slavonia and South Dalmatia). Biogenic amines were quantified using a reversed-phase high performance liquid chromatography (HPLC) with fluorescence detection after pre-column derivatization with o-phthaldialdehyde. The following biogenic amines were determined in the wine samples: histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermidine, hydroxytyramine and spermine. The total amine average level was lower than 8 mg/L. Putrescine and tryptamine were the most prevalent amines, followed by cadaverine, tyramine and histamine. The detected levels of histamine and tyramine were below levels considered to have an adverse effect on human health. The wine from Istria region showed the highest levels of biogenic amines.
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0000000-3470
Original language: ENG
Category: Znanstveni
Research fields:
Food processing technology
Contrib. to CROSBI by: abelscak@pbf.hr (abelscak@pbf.hr), 17. Srp. 2009. u 11:33 sati



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